Directions

Cut chicken into 3/4" chunks. In a medium bowl, mix lemon juice, oil, wine, garlic and bay leaves. Add chicken, turning to coat. Cover and refrigerate for 30 minutes or up to four hours.

In a 2- or 3-quart pan, bring chicken broth to a boil over high heat. Stir in couscous, cover, remove from heat and let stand while chicken is cooking.

Lift chicken from marinade, reserving marinade and thread on skewers. Place on a lightly sprayed grill, 4 to 6 inches above a solid bed of medium-hot coals or use a broiler or a grill pan on your stove. Cook for about 10 minutes, basting with reserved marinade and turning as needed. Cut meat to test that center is no longer pink.

With a fork, stir onions into couscous and fluff. Spoon couscous onto a platter and top with chicken skewers. Serve with yogurt sauce.